Pea Panzanella
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
8 tbsps
Unsalted Butter (1 stick)3 tbsps
Garlic (chopped)3 tbsps
Thyme Leaves (chopped fresh)1 cup
Freshly Grated Parmesan6 tbsps
Basil Leaves (chopped fresh)1.5 cups
Pea (cooked)1 cup
Heavy Cream1 cup
Chicken Stock3 tbsps
Lemon Juice1 tbsp
Lemon ZestDirections:
1
Preheat the oven to 375 degrees F and place a baking sheet in the oven
2
Make the Panzanella Cubes: Heat the butter in a skillet over moderate heat until it begins to brown
3
Add the chopped garlic and stir briefly to release its fragrance
4
Add the chopped thyme
5
Stir to combine
6
Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats cubes evenly
7
Season with salt and pepper
8
Stir in the 2 cheeses and chopped basil
9
Place the bread cubes in a single layer on the preheated baking sheet, scraping all the seasonings over them
10
Bake until lightly brown and crunchy on the outside, but still soft on the inside, about 7 to 8 minutes
11
Transfer to a bowl to cool
12
Make the dressing: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water
13
Drain
14
In a stainless steel saucepan, simmer blanched peas or frozen peas and a pinch of salt in cream, until peas are tender, about 4 to 5 minutes
15
Transfer peas and cream to blender or food processor, add pinch of Vitamin C powder to retain bright green color, if desired
16
While blender or food processor is running, add chicken stock and olive oil and puree until smooth
17
Season with salt and pepper
18
Cool the puree in a bowl over an ice bath
19
Combine: In a large bowl, combine the toasted bread cubes and the pea puree
20
Stir to coat the bread
21
Add the cooked peas, scallions, and pecorino Toscano
22
Put the ring from a 10-inch spring form pan upside down on a large plate
23
Fill with the bread mixture, pressing it into place
24
Let stand, or refrigerate, for 30 minutes to 1 hour, then remove the ring
25
In a bowl, dress the spring greens with lemon juice, lemon zest and olive oil, to taste
26
Mound the greens lightly on top of the panzanella
27
Grate pecorino on top, to garnish